Harvesting on the allotment is now picking up. With the weather warming up the lettuce, spinach beat and radish are growing really well in the greenhouse and have been picking salad leaves all week. I have also been pulling the odd Japanese onion to go on the salad as well. The cress on the windowsill is ready so we are now adding this to the classic egg mayo to give another dimension of flavour to our tea time sandwiches.
With the new availability of the salad leaves and a sense of spring or even summer in the air I have been experimenting with different dressings. Only problem was what I thought was the balsamic vinegar was in fact soy sauce. Anyway the resulting dressing was quite delicious.
Dressing 1:
1 tsp dark soy sauce
1 tsp whole grain mustard
3 tsp olive oil
a pinch dark muscavado sugar
a little salt & pepper.
Dressing 2:
1 tsp dark soy sauce
1 tsp cranberry jelly
3 tsp olive oil
a little salt & pepper
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